One Dessert – Two Approaches

Authors: Autumn and Spring

Greetings from both of The 2 Seasons. We have published over 100 posts, and yet, this is the first one we have written together.

We are also thrilled that we were a featured blog at Wow Us Wednesdays at Savvy Southern Style. Many bloggers participate in this gathering every week, and only a few are featured. This week, however, we made the cut. Yippee!!

The recipe we are sharing is perfect for this upcoming week-end and has been a long-time family favorite. It is a make-ahead dessert that you can put together in the morning before you start your holiday activities. Then, after your cook-out, it will be ready and waiting in the frig. For our busy readers, we have an easy recipe, and for those of you who like to cook from scratch, we offer that version, too. So, here goes. Jordan’s (Spring’s) version will be first. She is writing from Syracuse, NY, and I am in Lexington, KY.

EASY ECLAIR CAKE

1 box graham crackers

2 3 1/4 ounce boxes instant French vanilla pudding

3 1/2 cups milk

1 8 ounce container whipped topping

1 can chocolate frosting

Butter or spray a 9 x 13 inch pan. Line the bottom with whole graham crackers.

In a mixing bowl, combine milk with the 2 packages of pudding. When it is thick, fold in the container of whipped topping.

Spread half of this mixture on the graham crackers.

Top with another layer of crackers and then spread the remaining pudding mixture.

Top with the last layer of crackers.

Spread the frosting over the graham crackers. Cover and refrigerate for at least two hours. It will be ready to serve when the graham crackers have softened.

ECLAIR CAKE FROM SCRATCH

1 box graham crackers

Butter or spray a 9 x 13 pan. Line the bottom with graham crackers. (You can make the graham crackers if you are really industrious).